Let’s cook a complete Indian meal in real time. For this dinner, I’m cooking chana masala, mango curry, and gobi matar. These dishes work well together. All recipes are posted below, but Indian cooking is all about flexibility and taste, so tweak these recipes and make them your own, or follow them exactly, and then experiment at a later time. Indian food is great fun to prepare, and with a few key ingredients, you can cook up Indian dishes that will be as delicious as those you love from your favorite Indian restaurants.
Mango Curry Recipe:
Mango Curry Ingredients:
4 large, very ripe and juicy MANGOES
1 cup YOGURT
1-2 Tbsp CUMIN SEEDS
dash of ASAFOETIDA
¼ cup CURRY LEAVES chopped well
4-5 Tbsp GINGER finely chopped
2-3 Tbsp CHICKPEA FLOUR a.k.a. besan
2 Tbsp OIL for cooking
SALT to taste
Mango Curry Directions:
Use super-duper ripe mangoes to make mango curry. The mangoes should be VERY RIPE, soft and juicy.
Peel and pit the mangoes and place the fruit in a bowl. Crush the mango until it’s a wet, semi-lumpy mess.
Add in about 1 cup of Greek-style yogurt and mix well.
In a large pot, heat oil on medium high heat.
Add cumin seeds and asafoetida and cook 30-40 seconds.
Add curry leaves, half of the ginger, and chickpea flour. Stir and continue cooking about 2 minutes.
Add mango mixture and 1 cup of water and stir well with ingredients in pot.
Bring to a bubble, then reduce the heat, cover and let simmer about 10 minutes.
Stir occasionally and add more water to the mango curry as desired.
After 10 minutes, add the remaining ginger, cover and let cook another 5 minutes.
That’s it! Serve mango curry over rice, and enjoy!
Chana Masala Recipe:
Many chana masala (chickpea curry) recipes include onion; sometimes I use onion, sometimes I don’t, it ostly depends on the other dishes I’m serving the chana masala with. I do often include asafoetida and chick pea flour. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but ti’s still wonderful. Asafoetida is also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring, especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes.
Chana Masala Ingredients:
1 15 oz can CHICKPEAS (or 2 cups)
1 15 oz can DICED TOMATOES (or 2 fresh diced)
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
1 HOT PEPPER (minced)
1-2 Tbsp OLIVE OIL
1 Tbsp CHICK PEA FLOUR (also called besan)
1 tsp CUMIN SEEDS
1 tsp CHILI POWDER
1 tsp GARAM MASALA
1/8 tsp ASAFOETIDA (optional, also called hing)
½ tsp TURMERIC
SALT (to taste)
In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own.
Gobi Matar Recipe:
Cauliflower is good and good for you, especially if you curry it up–and this Indian-style cauliflower curry recipe will help.
1 med CAULIFLOWER (cut into florets)
1 15 oz can DICED TOMATOES (or 2 med tomatoes)
1 8 oz can GREEN PEAS
1/8 tsp ASAFOETIDA (optional, also called Hing)
1 large ONION (chopped)
1 HOT PEPPER (finely chopped)
1 tsp GINGER (finely chopped)
1 Tbsp GARLIC (finely chopped)
1 tsp CHILI POWDER (sub cumin powder for less heat)
1 tsp CUMIN SEEDS
½ tsp TURMERIC POWDER
1 tsp CORIANDER POWDER
1 tsp GARAM MASALA
2-3 Tbsp OLIVE OIL
¼ cup WATER
SALT (to taste)
In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well. Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes. I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).
Make these dishes and try them out. The mango curry is a sweet, delicious treat, the chana masala is an Indian foods must, and the gobi matar tastes great and is great for your health.
Give Indian cooking a go, and bon appétit!
For more great Indian Recipes, check out my complete Indian Recipes Playlist
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